Black kale Caesar salad

Sat, Mar 2, 2019, 06:00

  • Serves: 4
  • Cooking Time: 20 mins
  • Course: Salads
  • Cuisine: Vegetarian


  • 200g sourdough croutons
  • 400g kale
  • 150ml mayonnaise
  • 1 large dash of Worcestershire sauce
  • 20g of anchovies
  • 2 lemons (for zest and juice)
  • Black pepper
  • 1 tbsp Dijon mustard
  • 200g Parmesan
  • A few rounds of pickled red onion for colour. 


If you are making croutons, you’ll need to cut some stale sourdough into cubes.

Dress with Italian herbs (such as oregano and basil), olive oil, butter and salt.

Bake in a preheated oven for about 20 minutes at 150°C. 

For the dressing, place the mayonnaise, Worcestershire sauce, anchovies, lemon zest and juice, and Dijon in a food processor and blitz until smooth.

Remove the big, tough stalks from the kale and place the remaining leaves in a mixing bowl.

Toss with the dressing.

Add the croutons and Parmesan to the mix.

Scatter the red onion over the top and serve immediately in a large family-style bowl.